3. Mix sugar, cornstarch, raisins, ginger and lime peel in a large bowl.

4. Peel, halve, core and cut apples in 1/4-in.-thick wedges. Add apples and lime juice to bowl; toss gently to mix and coat. Spread in pie plate, tucking in apples to fit. Scrape any juices in bowl over apples; dot with butter. Top with crust with cutouts. Gently press edges together, turn under and flute, if desired. Brush crust with milk. Decoratively place dough teardrops on crust; brush with milk. Sprinkle pie with sugar.

5. Bake 11/4 hours or until apples are tender when pierced through a teardrop opening, juices bubble and crust is golden brown. (If top browns too quickly, drape loosely with foil.) Remove to a wire rack to cool. Serve slightly warm or at room temperature.

Planning Tip: This pie is best the day it's baked, but it can be refrigerated, covered, up to 3 days. Bring to room temperature to serve.